… We Call Them Black and White Delights!
This recipe for these chewy, cakey, decadently chocolate gluten-free, dairy-free cookies was actually one of our first posts at Daily Forage. We think these cookies are so good, we decided to share them with you again. They are a perfect dessert for the holiday baking season. And once baked, they truly "age" well and get better with each day that passes (if you can keep them around to find out), making them ideal for sharing in a cookie exchange or serving at a holiday party. So without further adu, here is our original post.
I love to describe these chocolatey bits of heaven. We call them Black and White Delights. They are rich and decadent, yet have a soft, melt in your mouth texture. The sweet powdered sugar complements the depth of the chocolate. While they are all these things and thus "delightful", we also sometimes refer to them as "Liar Cookies", because the powdered sugar has a way of leaving tell tale signs of just who's been doing some decadent indulging. It is virtually impossible to "sneak" one of these gems. And if you don't tell anyone these cookies are perfect for the celiac in your home, no one would ever suspect they are free of gluten and dairy.
The real secret quality to these cookies though is their "staying power". Opposite of most cookies that are best when first out of the oven and at their peak on the day they are baked, Black and White Delights just get better with time. They are very good on baking day but, as with a good wine, they continue to improve with age. You can leave them uncovered on a plate, or in an airtight container, it seems to not make much difference. They stay moist and flavorful for…well the longest I've been able to keep any around was three days (and that's only because I hid some.) I hope you enjoy them as much as we do.
Pre-heat oven to 350º.
1 1/3 c. packed light brown sugar
1/2 c. cooking oil
3 1/2 oz. vegan sour cream
1 egg or equivalent amount of egg replacer/substitute, room temperature
1 tsp. gluten-free vanilla
2/3 c. gluten-free oat flour
1/2 c. sweet white rice flour
1/2 c. brown rice flour
3/4 c. cocoa powder
2 tsp. granulated instant espresso or coffee
2 tsp. baking soda
1/8 tsp. Xanthan gum
1/4 tsp. Kosher salt
1/8 tsp. ground black pepper
1/2 c. powdered sugar – for coating
In medium size mixing bowl, combine flours, cocoa, espresso, baking soda, salt and pepper. Stir until thoroughly blended. Set aside.
In a small bowl, stir together sour cream, egg and vanilla. Set aside.
In a medium or large mixing bowl, using an electric hand or stand mixer, beat together brown sugar and oiluntil all sugar is well moistened and there is no oil separation. Slowly add sour cream mixture and blend on medium speed until the color is pale brown and the consistency is smooth and has increased in volume just a little bit. All ingredients should be will incorporated and there is no longer a granular texture.
On low, slowly add the flour/cocoa mixture to the wet mixture and continue blending on low until the flour is thoroughly incorporated. Mix on medium speed another minute. Dough will be shiny and slightly firm.
Transfer dough to an airtight container and chill about three hours.
Scoop out walnut-size balls of dough, about 1 1/4 oz each, then roll in powdered sugar and place onto a baking sheet lined with parchment paper, 12 dough balls per sheet. Bake for 11 to 12 minutes. Cookies are baked when tops are firm and there is a crackling all over showing the chocolatey goodness beneath the powdered sugar. Transfer parchment with cookies to a cooling rack and let cool 2 minutes. Gently transfer from parchment to unlined cooling rack. Cookies will be extremely delicate at this point. Let cool completely before storing. Makes about 4 dozen cookies.